28 research outputs found
Interference of germination time on chemical composition and antioxidant capacity of white sesame (Sesamum Indicum)
Effect of dry fractionated hybrid protein ingredients on the structural, textural, thermal and sensory properties of gluten-free oat and faba pasta
Effect of dry fractionated hybrid protein ingredients on the structural, textural, thermal and sensory properties of gluten‐free oat and faba pasta
The interaction between malt protein quality and brewing conditions and their impact on beer colloidal stability
In bright beers, the formation of permanent haze is a serious quality
problem that places limitations on the storage life of the product. From
silica gel, used for the colloidal stabilization of beer, a silica eluent
(SE) protein fraction was isolated and an antibody raised against this
fraction. Sodium dodecyl sulfate–polyacrylamide gel electrophoresis
(SDS-PAGE) immunoblot analysis using the SE antiserum detected a
range of protein bands in barley, malt, beer, and haze. Interestingly, a
polymorphism was observed in some barley varieties that contained an
~12,000-molecular-weight band (SE +ve), while in other varieties, this
band was absent (SE –ve). Pilot brewing trials found that beer brewed
from SE –ve varieties formed less haze in haze force testing trials (5
days at 55°C/1 day at 0°C) than did beer produced from SE +ve varieties.
The interaction between the presence/absence of the SE protein
and controlled-atmosphere brewing by brewing under nitrogen or air
was also investigated. Surprisingly, the application of a nitrogen-rich atmosphere
produced beer that was less stable compared with that produced
when brewing under a normal atmosphere. Filtration trials showed
that the colloidal stability of beer could be influenced by the filtration
process. The removal of the SE protein and other proteins during filtration
from beer brewed with an SE +ve malt variety, along with a reduction
in the level of total protein as measured by Bradford, resulted
in improved colloidal stability. Combined, these investigations are discussed
in terms of brewers’ options for extending the colloidal stability
of their beer and optimizing the colloidal stabilization treatments
Lipid removal enhances separation of oat grain cell wall material from starch and protein
v2011o
Germination increased bioactivity and stability of whole grain oats
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